(Adapted from Asian Cook, Charmaine Solomon)
1 large white Chinese cabbage
6 spring onions, finely chopped
6 cloves garlic, finely chopped
3 fresh red chilies, finely chopped
3 teaspoons finely chopped fresh ginger
2 cups dashi stock
2 teaspoons light soy sauce
Pinch monosodium glutamate
1/4 inch Sliced Kumquats marinated
1) Cut base off cabbage, then slice lengthways into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways, then put into unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage.
2) Weight it down with a heavy stone and leave for a week, then rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible. Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and put into the rinsed jar, this time layering with the onions, garlic, chilies, and ginger. Fill pot with the dashi stock mixed with the soy and monosodium glutamate. Cover with wax paper, put lid back on top and refrigerate.
3) After 4 or five days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce.
In cold weather Kim Chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks.